INGREDIENTS
1 teaspoon canola oil
1 ½ cups baby spinach (1 1/2 ounces)
2 large eggs, lightly beaten
Pinch of kosher salt
Pinch of ground pepper
1 slice whole-grain bread, toasted
½ cup fresh raspberries
METHOD
Heat oil in a small nonstick skillet over medium-high heat.
Add spinach and cook until wilted, stirring often, 1 to 2 minutes. Transfer the spinach to a plate.
Wipe the pan clean, place over medium heat and add eggs.
Cook, stirring once or twice to ensure even cooking, until just set, 1 to 2 minutes.
Stir in the spinach, salt and pepper. Serve the scramble with toast and raspberries.
NOTE: This healthy recipe was from Eatingwell.com